Ingredients
-
cooking spray
-
6 boneless pork chops
-
salt and ground black pepper to taste
-
2 tablespoons vegetable oil
-
3 cups water
-
1 ½ cups uncooked long-grain white rice
-
1 (8 ounce) can tomato sauce
-
½ cup picante sauce
-
¼ cup taco seasoning mix
-
1 green bell pepper, sliced
-
1 cup shredded Cheddar cheese
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
-
Season pork chops with salt and black pepper. Heat vegetable oil in a large skillet over medium heat. Add chops; brown on both sides, about 5 minutes per side. Set aside.
-
Combine water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay chops in rice mixture; top with bell pepper slices. Cover the dish.
-
Bake in the preheated oven until chops no longer pink inside and rice tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish; sprinkle with Cheddar cheese.
-
Continue to bake, uncovered, until cheese bubbly and melted, 5 to 10 minutes more.
Nutrition Facts (per serving)
499 | Calories |
18g | Fat |
47g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 499 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 37% |
Cholesterol 79mg | 26% |
Sodium 936mg | 41% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 2g | 5% |
Total Sugars 4g | |
Protein 33g | 66% |
Vitamin C 20mg | 22% |
Calcium 182mg | 14% |
Iron 3mg | 17% |
Potassium 567mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.